1 tablespoon dried italian seasoning (i use mccormick classic herbs)
1/2 cup black olives (sliced)
Preheat oven to 425°F & cut potatoes into 3/4-in chunks.
Heat oil in a lrg baking dish. Add potatoes, onion, garlic, mustard seeds, dry mustard + herbs & stir to combine.
Bake (uncovered) for 30 minutes. Remove from oven, add olives & stir to combine.
Bake a further 30 min (uncovered) or till potatoes are fork-tender, brown & crisp.
NOTES: Recipe noted this was best made close to serving time & was not suitable for freezing. While the recipe does not suggest this, I found it best to stir the potatoes at 15 min into ea of the 30 min cooking times to keep the ingredients well-mixed & the potatoes browning evenly.